Food Hygine and Water Microbiology Final

8/21/2019 Food Hygine and Water Microbiology Final

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- Copyright Bureau Veritas

MICROBIOLOGY DEPARTMENTINSPECTORATE INTERNATIONAL LIMITED

( Bureau Veritas Commodities Division)

World Leader in Commodity Inspection and Testing


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2Bureau Veritas Presentation _ Date - Copyright Bureau Veritas

Legionella control in theUniversity of Sheffield

Legionella Awareness for

Departmentalrepresentatives

FOOD SAFETY- Microbiological hazards


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Program outline

Introduction

Food legislation

Food poisoning statistics

Food hazards

Bacterial food poisoning

Potentially hazardous foods

Causes of food poisoning

Prevention of food poisoning

Food handling controls

Conclusion

Assessment


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Introduction

Food safety is an important public health priority. Foodborne illness(sometimes called "foodborne disease," "foodborne infection," or "foodpoisoning) is a common, costlyyet preventablepublic healthproblem.

.

Every person working in the food industry has a responsibility to preparefood that is safe and suitable to eat.

This training presentation will assist you with this responsibility.


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Food legislation


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Food legislation

The Food Code has been developed to help the food industry andthe law-enforcement officers understand the ways and means tomeet the standards and objectives mentioned in the GCC, Federaland Local regulations.

The Code also helps the Food Control Department determinecompliance with these standards and enhance consistency in theinterpretation and enforcement of regulations.


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Who has had food poisoning?



Current food poisoning statistics in United states

CDC estimates that each year roughly 1 in 6 Americans(or 48 million people) get sick

128,000 are hospitalized, and

3,000 die of foodborne diseases

A large majority of these cases stem from incorrect

food handling and hygiene practices within the foodindustry



Current food poisoning statistics in Australia

It is estimated there are:

14,800 food poisoning cases per day

5.4 million cases per year

14,700 hospital admissions per year 76 deaths per year

$3 billion per year in associated costs

60-80% of all reported cases come from commercial food premises.

It is also estimated that between 500,000 and 1 million cases of foodpoisoning occur in Queensland per year.



Causes of illness single food commodity outbreaks, 20032008



Costs associated with food poisoning

Food business

Bad reputation

Loss of revenue

Business closure Legal action and penalties

Consumer/economy

Productivity loss

Work absenteeism

Medical expenses

Hardship and suffering

Permanent disability

Death



Categories of Contaminants

Chemicals bleach, Causticsoda Detergents pesticides, etc

Microbiological

Bacteria

Virus

Protozoa

Helminths

Physical

Metal

Wood

Glass

plastic, etc



Hazards that can contaminate food

Food can be contaminated by the following three main hazard types:

Physical hazards (foreign objects)metal, wood, glass, plastic, etc.

Chemical hazardsbleach, caustic soda, detergents, pesticides, etc. Microbiologicalbacteria, viruses, moulds and parasites.

Food that is contaminated with any of these hazards is unsafe and

unsuitable to eat.



Pathogens

Several broad categories , including

Bacterial

Viruses

Protozoal

Zoom: Bacteria on the tip of a pin

micro-organism that cause disease



Size Comparison

Virus (0.02 to 0.2 micron)

Helminth

40 to 100 microns

Pore size in a sand filter (1 micron)

Smallest

Largest

Virus

Bacteria

Protozoa

Helminth

Bacteria (0.2 to 5 microns)

Protozoa

4 to 20 microns



Bacteria



17

7 Major Structures of a Bacteria Cell

1. Capsule

2. Cell wall

3. Ribosomes

4. Nucleoid

5. Flagella

6. Pilli

7. Cytoplasm



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Capsule


keeps the cellfrom drying outand helps it

stick to food orother cells



19

Cell wall


Thick outercovering thatmaintains theoverall shape of

the bacterialcell



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Ribosomes


cell part whereproteins are made

Ribosomes give thecytoplasm of bacteria agranular appearance inelectron micrographs


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Nucleoid


a ring made upof DNA


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Flagella


a whip-liketail that some

bacteria havefor locomotion


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Pilli


hollow hair-likestructures madeof protein

allows bacteriato attach to

other cells.


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Cytoplasm


clear jelly-likematerial thatmakes up mostof the cell


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Shapes of Bacteria

Coccus

Chain = Streptoccus

Cluster = Staphylococcus

Bacillus

Chain = Streptobacillus

Coccobacillus

Vibrio = curved

Spirillum

Spirochete


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1. Coccus

Plural is cocci.

Spherical bacterium

Single cells -monococci

Pairs - diplococci

Chains - streptococci


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2.Bacillus

Plural is bacilli.

A rod - shaped bacterium.

Exists as single cells, inpairs (diplobacilli), and inchains (streptobacilli).


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3. Spirillum

Plural is spirilli.

A spiral - shaped

bacterium.

Exist only as singlecells.


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Most Species of bacteria may be Grouped

Based on Staining

Gram-Negative

thin layer of peptidoglycan

Stain pink

Endotoxins

Gram-Positive

Thicker layer of peptidogycan

Stain purple

Exotoxins (released whenbacteria die)


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Gram +

Gram -


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Bacterial contamination

As soon as food is harvested, slaughtered ormanufactured into a product it starts to change. Thisis caused by two main processes:

autolysisself destruction, caused by enzymes

present in the food;

microbial spoilagecaused by the growth ofbacteria, yeasts and moulds.


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How does bacteria enter a food premises

Food poisoning bacteria come from five main sources:

Food handlers (especially their hands)

Raw foods, such as meat, poultry, shellfish and vegetables

Pests and animals

Air and dust

Dirt and food waste


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Microbial spoilage - bacteria

.There are many different kinds, some are useful, e.g. inthe production of yogurt, and some harmful.

The presence of bacteria in food can lead to digestiveupset.

Some bacteria produce toxins which can lead to thisalso.

Spores can also be produced by some bacteria leadingto toxins being produced.


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Microbial spoilage - yeast

Yeasts are single celled fungi which can reproduceby budding. This means that a small offshoot orbud separates from the parent yeast cell. Yeastscan also form spores which can travel through theair. These are easily killed by heating to 100C.

In warm, moist conditions in the presence of sugar,yeasts will cause foods like fruit to fermentproducing alcohol and carbon dioxide gas.

Yeast is used in the production of bread and wine.


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Microbial spoilage - mould

Moulds are fungi which grow as filaments in food.They reproduce by producing spores in fruiting bodieswhich can be seen on the surface of foods.

These fruiting bodies sometimes look like round furryblue-coloured growths, e.g. mould on bread.

Some moulds can be seen by the naked eye, e.g. onbread.


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Conditions for bacterial growth

Micro-organisms need conditions to survive andreproduce these can include:

temperature;

moisture; food;

time;

oxygen; pH level.


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Temperature

Bacteria need warm conditions to grown and multiply.

The ideal temperature for bacterial growth is 30C37C.

Some bacteria can still grow at 10C and 60C. Mostbacteria are destroyed at temperatures above 63 C.Bacterial growth danger zone in 5C - 63C.

At very cold temperatures, bacteria become dormanttheydo not die, but they cannot grow or multiply.


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Bacteria growbest in

temperaturesranging from

40-140 F

The Danger Zone

Recommended Safe Temperatures (Fahrenheit)


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Recommended Safe Temperatures (Fahrenheit)

Poultry breast, well-done meats

Whole poultry

Medium-done meats, raw eggs, egg dishes,

pork, ground meats

Stuffing, ground poultry, reheat leftovers

Hold hot foods

Medium-rare beef steaks, roasts, veal, lamb

DANGER ZONE: Do not keep foods between

40 F and 140 F for more than 2 hours.

Freezer temperatures

180

170

165

160

145

140

40

0

Refrigerator temperatures

Bacter ia mu lt ip ly

rapidly at temperatures

between 40and 140F.


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Food can be kept in

the temperaturedanger zone foronly 2 hours. At thistime, the Bacteria isin the Lag phase.

By 4 hours, thebacteria will be wellinto the Logarithmicphaseand the food

should beconsidered unsafeto eat.

C diti f b t i l th


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100C Water boils

82C Core temperature of hot food

5C - 63C danger zone for

rapid growth of micro-organisms

1C - 4C temperature of fridge

0C Freezing point of water

C diti f b t i l th


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MoistureWhere there is no moisture bacteria cannot grow. However,bacteria and moulds can both produce spores which cansurvive until water is added to the food.

Food

Bacteria need a source of food to grow and multiple, thesefood usually contain large amounts of water and nutrients.

Time

One bacterium can divide into two every 20 minutes. Foodwhere bacteria rapidly multiple in are called perishable

foods.

C diti f b t i l th


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OxygenSome bacteria need oxygen to grow and multiply.These are called aerobic bacteria. Other bacteriagrow well when there is no oxygen present, these are

known as anaerobic bacteria.

pH levelAn acidic or alkaline environment can promote of

inhibit microbial growth. Most bacteria prefer a neutralpH (6.67.5). Moulds and yeasts can survive at pHlevels of 1-1/5 (very acidic), food spoilage usuallyoccurs by yeast and moulds.


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Bacteria needwater to live.

Foods with a highwater content are

most likely tobecomecontaminated.

Meat

Cheese

Salads

Fruit

PRESERVATION


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PRESERVATION

Salt and Sugarbind to water,making food less

likely to becontaminated bybacteria.


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Bacteria prefer a neutral environment.

A pH between 6.67.5is ideal.

Strong acids and bases will killbacteria.

Bacteria also need an appropriate

atmospherein which to breed.Aerobicbacteria need oxygen

Anaerobicbacteria cannot survive inoxygen

FacultativeBacteria can adapt to theirenvironment. Most bacteria arefacultative.

Ca ses of food poisoning


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Cross-contamination

Cross-contamination occurs when food becomes contaminated withbacteria from another source.

Bacteria can be transported by hands, utensils, surfaces, equipment,tea towels, raw food and pests.

Common examples of cross contamination include unclean hands; dirtyknives; utensils; equipment and food contact surfaces (eg choppingboards); blood dripping from raw foods; storing raw food with cooked

foods; storing food uncovered; and using dirty cleaning cloths and teatowels.


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Unclean food premises

Dirty kitchens increase the risk of cross-contamination from pests andparticles of food, grease and dirt.

Poor pest controlCommon pests found in food premises include:

rats and mice

flies

cockroaches

These pests can carry food poisoning bacteria and may also causephysical contamination of food with their droppings, eggs, fur and deadbodies.



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49Bureau Veritas Presentation _ Date - Copyright Bureau Veritas No Prize for guessing!

Where is this?


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What are the risks of cross-contamination?

H thi lt i f d i i ?


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How can this result in food poisoning?

H thi lt i f d i i ?


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How can this result in food poisoning?

Wh t th i k f t t l?


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What are the risks of poor pest control?


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Poor pest control

Common pests found in food premises include:

rats and mice

flies

cockroaches

These pests can carry food poisoning bacteria and may also causephysical contamination of food with their droppings, eggs, fur and dead

bodies.




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Poor personal hygiene

Examples of poor personal hygiene include:

Dirty hands and clothing

Uncovered cuts and wounds

Long dirty fingernails

Excess jewellery on hands and wrists

Coughing and sneezing over food

Handling food while ill

Not washing hands after going to the toilet


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Good Personal Hygiene

keeping yourself clean

Importance of good personal hygiene


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22 Dec 07 Good Hygiene 57

Importance of good personal hygiene

Hygiene

describes a system of sanitary principles to preserve health Personal hygiene

Refers to cleanliness of a persons body

Communicable disease

Pathogens transmitted by one person to anothermay be by touch / throughfood / by aerosols

Communicable diseases


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Communicable diseases

May be:

Diseases of respiratory tract

Intestinal disorders

Infectious hepatitis, dysentery, typhoid fever

Staphylococci (boils, acne, infected cuts)

A person may be a carrier (no symptoms)

Convalescent (< 10 wks after acquiring disease)

Chronic (carries it indefinitely)

Contact (carries but doesnt get sick)

Wearing clean clothing


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Wearing clean clothing

Clean outer garments

Hair nets / head coverings Employee uniforms

No uncovered street clothes in production area

Worn to protect product and equipment from employees clothes

Clean footwear / overshoes

Use locker facilities provided

1 Before you get to work


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1. Before you get to work

Take a shower

Wash off dead skin and bacteria Put on clean clothes and footwear

Clothes and footwear can carry bacteria into the plant

Keep fingernails clean, trimmed and without polish / no artificial nails

Polish or artificial nails can fall off

Your skin sheds and

carries bacteria


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2. When you get to work

Place outsideclothes/footwearin locker

Put lunches(food) indesignated places

When you get to work


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Put on clean uniforms/smocks and footwear for use in plant only

Smocks are to keep your clothes from contaminating the product! Wash hands before touching food product


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Dont wear watchesor jewelry

They carry soil and

bacteria

Use clean footwear

Footwear can bring in

contamination from theoutside

Empty pockets above waist


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Empty pockets above waist

Sew pockets shut if possible

Pens and other objects can fall out when you bend over These items are often physical hazards

They also carry bacteria

3. When you are at work


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3. When you are at work

You should wash

After using the toilet

After touching bare body parts (skin)

After coughing, sneezing, using a handkerchief ortissue

After eating, drinking, smoking tobacco

Before returning to your workplace

Before entering finished product packaging area topackage product

Have you washed

your hands?

Hand sanitizer stations


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Convenient location & visible

For employees entering process area For employees moving between jobs

Hand dip stations

Hands must be washed before sanitizing

Gloves should be put on before dipping

Keep concentration at correct level


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How to wash

Use adequate amount ofsoap with warm water

Scrub vigorously betweenfingers (include wrists)

Use brush to remove dirtfrom under fingernails

Rinse thoroughly anddry with paper towel

Use hand sanitizer whenleaving washroom

Why wear hair nets?


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y

Hair gets washed less frequently than other parts of

the bodyHair follicles produce oil

The oil attracts dust containing bacteria

Hair falls out periodically

If the hair drops into food or onto food contactsurfaces, it will contaminate the food


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Wear hair nets / beard nets

Hair nets and beardnets protect foodproducts from

contamination

Baseball caps orbump caps are not

sufficient!All hair must be

tucked in nets

Use of gloves


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Good Hygiene 70

g

Gloves are used to protect food product from your

hands Cuts, etc. should be covered with an approved bandage

first

Hands should be washed thoroughly before putting ongloves

Dip gloved hands into sanitizer to keep the glovessanitized

Inspect gloves at least daily for pinhole leaks orcuts

Employee responsibilities


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p y p

No food or drink in storage, processing & packaging areas

No use of gum or tobacco in food handling areas Injuries, infections, disease must be reported to employer

Wash hands thoroughly

Workplace habits


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p

Dont use smock or uniform to clean hands

Dont stick hand into food product to test it Dont chew gum

Never sneeze into air

Plant production personnel policies


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Policies

To prevent contamination of product

Minimize potential routes of entry

Control visitors

Restrict access

Post signs

Control drivers

Authorized visitors only / wear clean gear

Use footbaths where necessary

Use of Lunchroom


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Eat only in the lunchroom

Not in the processing area

Store your lunch in designated area

Not in lockers

Dont leave garbage lying around

Food attracts rodents and insects

Allergens


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Allergens are usually proteins that cause a severe anti-body reaction

Allergens include: eggs, soy, milk, nuts, seafood, and sulfites Employees bring lunches that have allergens

Wash hands and dont bring food into plant


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Temperature control

Minimise the time that potentially hazardous foods spend in the dangerzone.

Always remember to keep:

cold food cold at 5C or colder

hot food hot at 60C or hotter

All food businesses are required to obtain and use a probe thermometer,accurate to +/-1C to monitor the temperature of potentially hazardousfoods.



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Avoid cross-contamination Keep food covered until use.

Practise correct personal hygiene.

Separate raw and cooked, and old and new food at all times.

Use separate equipment and utensils when preparing raw meats,poultry and seafood.

Clean and sanitise all equipment, utensils and food contact surfaces.

Store chemicals separate to food.



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Personal hygiene

Clean hands and clothing.

Minimise jewellery on hands and wrists.

Tie-back or cover hair.

Clean and short fingernails.

Avoid unnecessary contact with food.

Cover all cuts and sores with a brightly coloured waterproof dressing.

Do not eat over food or food surfaces.

Do not prepare food when you are ill.

Avoid touching your face and hair.

Do not cough or sneeze over food.

Do not taste food with your fingers or double dip with a spoon.

If wearing gloves, change frequently.



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When should you wash your hands?

Before commencing or resuming work

After using the toilet

After smoking

After handling rubbish

After using a handkerchief or tissue

After touching your hair or face

Before and after handling raw food

Before handling cooked food

After any cleaning task



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Hand washing facilities

Must be accessible to all food handlers.

To be used only for the washing of hands.

Provide soap and warm potable water.

Provide disposable towels for drying hands.

Provide a bin for the disposable towels.

What is wrong with this hand wash area?


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Cleaning

Essential for the safe operation of any food business.

Must be continuous and ongoing.

Thoroughly clean and sanitise all food surfaces, equipment and utensilswith hot water and detergent and chemicals (sanitisers). Remember thatmost detergents do not kill bacteria, but hot water and sanitisers do!

Implement a cleaning schedule to ensure that cleaning is conducted on

a regular basis (including hard to reach places).

Potentially hazardous foods


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Potentially hazardous foods support the growth of bacteria. They needto be kept at temperatures either below 5C or above 60C to preventthe growth of any food poisoning bacteria that may be present in thefood.

Examples of potentially hazardous foods include meat, poultry, seafood,eggs, dairy foods, gravies and cooked rice.



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Cleaning and sanitising without a dishwasher

Wear rubber gloves to protect your hands from the hot water andchemicals.

Remove food particles by scraping or soaking.

Wash using hot water and detergent change the water if itbecomes cool or greasy.

Rinse in hot water with chemical sanitiser or in very hot water (above

80C - only if sink has heating element and rinsing baskets) andleave to soak for 30 seconds.

Either drip-dry or use a clean tea towel to reduce the risk of cross-contamination.



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Pest Control

Keep them outseal the food premises.

Starve them outkeep food premises clean.

Throw them outconduct regular pest inspections or services.

Dont give them a home - remove all unnecessary equipment and items.

Report all pest sightings or evidence of pest activity to your supervisor.



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Waste management

Place waste in plastic lined bins.

Remove all waste from the premises as required.

Empty and clean waste bins regularly.

Ensure all external bins are covered.

Protect external waste bin area from pests and birds.



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Supplyuse food suppliers that have a good reputation

Receival check temperatures of potentially hazardous foods on delivery and store atthe correct temperature as soon as possible. Do not accept potentially hazardous foodunless it is delivered under temperature control.

Storage

0 to 5C for fresh; -18C to -24C for frozen; and 60C or above for hot food

Keep food covered and up off the floor.

Separate food types (meat, poultry, seafood, dairy, fruit & veg).

Separate raw food from cooked and new food from old. Store raw foods such as meat, poultry and seafood in containers on the bottom shelf

of the coolroom or fridge.

Rotate stock (firstin, first out).



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Preparation

Personal hygiene

Ensure that equipment, utensils and surfaces are clean

Temperature control

Avoid cross contamination

Dont prepare food too far in advance

Cookingensure correct internal temperatures are achieved, using your probethermometer

Cooling

Cool to 5C within 6 hours

Cool in shallow containers in a well-ventilated area

Cover only when cooled thoroughly

What are the risks of cooling and

storing food like this?


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storing food like this?



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Reheating

Reheat food rapidly to 60C or above.

Ensure correct internal temperatures are achieved, using your probethermometer.

Never reheat food in a bain marie or hot box.

Thawing

Thaw foods in the coolroom or fridge on a drip tray.

Thaw only small food items in the microwave, then cook immediately.

Always ensure thorough defrosting before cooking.

Never thaw foods at room temperature.

Never thaw food in water.

Never re-freeze thawed food.

What are the risks of thawing food like this?


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Displaying protect food from contamination and keep potentially hazardousfoods under temperature control

Hot holding (bain maries, pie warmers and hot boxes)

Pre-heat hot holding equipment before adding food.

Heat food to above 60C before hot holding.

Maintain temperature of food above 60C.

Conduct regular temperature checks using your probe thermometer.

Packaging protect food from contamination and use suitable packaging

materials.Transporting protect food from contamination and keep potentiallyhazardous foods under temperature control.



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Food disposal

Label food and keep separate.

Destroy food or return to supplier.

Food recall a food business involved in wholesale supply,manufacture or importation of food must have a documented system inplace to ensure the recall of any unsafe food.

Be a pro-active food handler


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Report or prevent all suspected breaches of food safety.

Report all evidence of pest activity.

Conduct regular temperature checks of food with your probethermometer.

Implement a cleaning schedule.

Obtain and read a copy of the Food Safety Standards.

Encourage other food handlers to attend food safety training programslike this one.

Be aware food hazards are everywhere! Dont give them anyopportunity to contaminate food.

Always remember - prevention is better than cure.

Conclusion


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It is essential that food handlers have the required skills and knowledge offood safety and food handling controls to minimise the risk of foodpoisoning.

As a food handler, it is your responsibility to ensure that food for your

customers is safe and suitable to eat.

Happy and safe cooking!


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Safe Food Starts

with GoodSanitary Habits


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THANK YOU


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Legionella control in theUniversity of Sheffield

Legionella Awareness for

Departmental

representatives

WaterQuality

Water Quality


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Water qualityis the physical, chemical andbiological characteristics of water

The vast majority of surface water on the

planet is neither potable (fit for drinking) nor toxic

Approximately 25% of the worlds population

has no access to potable water

Water Quality


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No simple property can tell whether water is polluted or not.

Industrial pollution is a major cause of water pollution

Water quality depends on the local geology and ecosystem,as well as human uses (sewage dispersion, industrial pollution,use of water bodies as a heat sink)

Water Quality


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POTABLE WATER

The word potable came into English from the LateLatin potabilis meaning drinkable

Potable - (clean) waterfree of all objectionablematerial, including pathogens, tastes, odors,colors, toxins, radioactive material, organisms, oils,gases, etc.

POTABLE WATER


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Over large parts of the world, humans have inadequate

access to potable water and use sources contaminatedwith disease vectors, pathogensor unacceptable levels oftoxins or suspended solids.

Drinking or using such water in food preparation leads towidespread acute and chronic illnesses and is a majorcause of death and misery in many countries.

Reduction of waterborne diseasesis a major public

healthgoal in developing countries

Water Quality
http://en.wikipedia.org/wiki/Disease_vectorhttp://en.wikipedia.org/wiki/Pathogenhttp://en.wikipedia.org/wiki/Waterborne_diseaseshttp://en.wikipedia.org/wiki/Public_healthhttp://en.wikipedia.org/wiki/Public_healthhttp://en.wikipedia.org/wiki/Public_healthhttp://en.wikipedia.org/wiki/Public_healthhttp://en.wikipedia.org/wiki/Waterborne_diseaseshttp://en.wikipedia.org/wiki/Pathogenhttp://en.wikipedia.org/wiki/Disease_vector


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Why Do We Do Water Quality Testing?

Why Do We Do Water Quality Testing?


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Ensure safe drinking water

Identify problems

Adopt precautionary measures

Raise awareness

Determine the effectiveness of water treatment technologies

Select an appropriate water source

Influence policies to supply safe water

Water Quality


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Water qualityis the physical, chemical andbiological characteristics of water

The vast majority of surface water on the

planet is neither potable (fit for drinking) nor toxic

Approximately 25% of the worlds population

has no access to potable water



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Chemicals

Microbiological

Physical


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Chemicals

Organic

Inorganic

pH

Microbiological

Bacteria

Virus

Protozoa

Helminths

Physical

Colour

Odor

Taste

Turbidity


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MICROBIOLOGY OF W TER

MICROBIOLOGICAL CONTAMINANTS OF WATER


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Fecal pollution: Introduces varieties of pathogens.


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Bacterial:

Cholera

Typhoid fever

Shigellosis

Diarrhoea

E.coli

Y.enterocolitica

C.fetus

Leptospirosis

Viral:

Hepatitis A , E

Rota viral diarrhoea

Poliomyelitis

Helminthes:

Round worm

Thread worm

Whip worm

Hydatid disease

Guinea worm disease

Fish tape worm

Schistosomiasis

Protozoal:

Amoebiasis

Giardiaisis

Balantidiasis


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Microbiological Testing


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Heterotrophic plate count



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Heterotrophs are broadly defined as microorganisms that require

organic carbon for growth.

They include

Bacteria,

Yeasts

Moulds

A variety of simple culture-based tests that are intended to

recover a wide range of microorganisms from water are

collectively referred to as heterotrophic plate count or HPCtest procedures.


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Only a small proportion of the metabolically activemicroorganisms present in a water sample maygrow and be detected under any given set of HPCtest conditions, and the population recovered willdiffer significantly according to the method used.The actual organisms recovered in HPC testingcan also vary widely between locations, betweenseasons and between consecutive samples at asingle location


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Microorganisms recovered through HPC testsgenerally include those that are part of the natural(typically non-hazardous) microbiota of water; insome instances, they may also include organismsderived from diverse pollutant sources.


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Use of HPC in water management

to indicate the effectiveness of water treatmentprocesses, thus as an indirect indication ofpathogen removal;

as a measure of numbers of regrowth organismsthat may or may not have sanitary significance


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Correlation of waterborne pathogens

There is no evidence, either fromepidemiological studies or from

correlation with occurrence ofwaterborne pathogens, that HPC valuesalone directly relate to health risk.


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Correlation of waterborne pathogens

The HPC monitoring can be used in drinking-water suppliesalong with other information for validation and verification oftreatment process performance and other applications.

This may include the following things.

to monitor the performance of filtration

To monitor the performance of filtration or disinfection

processes.

For verification (and by some authorities also for validation)of efficacy of cleaning


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DUBAI MUNICIPALITY LIMITS /GUIDELINES

.

SWIMMING POOL


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INDICATOR MICROORGANISMS

.


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Indicator Microorganisms

There are dozens of types of waterborne pathogenswhich can be spread in water. The goal of thewater treatment plant operator is to ensure thatnone of these pathogens are present in the

finished water to infect the customers.

.


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Bacterial Indicator Organisms

Testing the water for the presence of each type of waterbornepathogen is too time consuming and expensive to befeasible

Test for the presence of one or a few indicatormicroorganisms which are usually present when pathogensare present insted:

Cheaper

Easier to perform

Faster results

Ch t i ti f U f l I di t


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Characteristics of a Useful Indicator

Useful for all water types

Always present when pathogensare present

Not present in the absence of thepathogen

Correlated with degree of pollution

More easily detectable than a

pathogen

Survive longer than the pathogen

Not dangerous to work with
http://images.google.com/imgres?imgurl=http://pathmicro.med.sc.edu/fox/shigella.jpg&imgrefurl=http://pathmicro.med.sc.edu/fox/enterobact.htm&h=343&w=275&sz=75&tbnid=sdmlOi8ncCtK7M:&tbnh=120&tbnw=96&prev=/images?q=shigella+pictures&um=1&start=1&sa=X&oi=images&ct=image&cd=1


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Indicator organisms:

ColiformsEsch.coli.Faecal coliforms

Faecal streptococci.Clostridium perfringens.

Presence of fecal streptococci along with coliforms inthe absence of E.coli is also confirmatory of fecal

pollution.


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Total coliform bacteria

The most commonly used indicatormicroorganisms are coliform bacteriawhich are found in large numbers livingbeside pathogenic microorganisms inthe intestinal tracts of warm-bloodedanimals

Coliform bacteria


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Masses of coliform bacteria are discharged from theintestinal tract with these animals' feces.

If sewage enters water, the coliform bacteria in the sewage

will be carried along and will survive in the water for longperiods of time.

Thus, the presence of coliform bacteria provides evidencethat water has been polluted with sewage, and alsoindicates the possible presence of pathogenic microbes.


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Masses of coliform bacteria are discharged from theintestinal tract with these animals' feces.

If sewage enters water, the coliform bacteria in the sewage

will be carried along and will survive in the water for longperiods of time.

Thus, the presence of coliform bacteria provides evidencethat water has been polluted with sewage, and alsoindicates the possible presence of pathogenic microbes.

Coliform Gro p (total coliform)


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Coliform Group (total coliform)

Enterobacteriaceae

Facultative anaerobe

Gram negative

Non-spore forming

Rod shaped

Ferment lactose

Produce gas and acid within48 h @ 35 C

Coliform genera

Enterobacter

Klebsiella

Citrobacter

Escherichia

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Faecal Coliforms/Thermotolarent coliforms


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Faecal Coliforms/Thermotolarent coliforms

A subgroup of coliform, called fecal coliform bacteria, isdifferent from the total coliform group because they cangrow at higher temperatures and are found only in the fecalwaste of warm-blooded animals

Escherichia coli (E coli)


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Escherichia coli (E. coli)

Found mainly in faeces of warm-blooded animals

Majority of E. coliis harmless (non-pathogenic)

Meets criteria for a good indicator and is themost important

Pseudomonas aeroginosa:


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P. aeruginosa is ubiquitous in water, vegetation and soil.

Although shedding from infected humans is thepredominant source of P. aeruginosa in pools and hot tubs ,

the surrounding environment can be a source ofcontamination. The warm, moist environment on decks,drains, benches and floors provided by pools and similarenvironments is ideal for the growth of Pseudomonas, and itcan grow well up to temperatures of 41 C

Pseudomonas aeroginosa:


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Pseudomonas tends to accumulate in biofilms in filters thatare poorly maintained and in areas where pool hydraulicsare poor.

It is also likely that bathers pick up the organisms on theirfeet and hands and transfer them to the water. In swimmingpools, the primary health effect associated withP. aeruginosa is otitis externa or swimmers ear, althoughfolliculitis has also been reported

Bacteria


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Total Coliforms:

Presence in water mayindicate contamination

Thermotolerant Coliforms:Found in intestines of warm-blooded animals

E. co l i: Indicator of fecalcontamination

Heterotrophic Bacteria: Mostbacteria in nature, includes allpathogens


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egionell

sp


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Legionel lasp.

Legionnaires Disease

Pontiac Fever

Genus Legionella


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Genus Legionella

Best-studied species is L. pneumophila accounts for ~ 85% of infections

motile, Gram-negative, aerobic rod

complex nutritional requirements

~ 50 species in genus, > half implicated in humandisease

oL. micdadei: mild, febrile, flu-like illness called Pontiac

fever

self-limiting, little or no tissue damage

Ecology


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Ecology

There are 40 species in the familyof legionella bacteria in the world.

Of these species, 12 have been

implicated in human disease. 90%

of these disease cases are causedby Legionella Pneumophila.

There are 15 serogroups of L.Pneumophila and most cases are

associated with serogroup 1. There

are 5 subgroups in this serogroup

which have different degrees of

virulence.

Ecology


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Ecology

Legionella are usually found in the freshwater ofstreams, lakes, warm springs, rivers, and riverbanks.

In their natural aquatic environment, legionella feed onvarious nutrients from the water, but are most adept in

the role of an intracellular parasite on other bacteria.

Once it is uptaken by a larger bacterium, it resistsbacterial defenses and then multiplies.

Ecology


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Ecology

Environmental conditions which promote the growthof legionella are:

Water temperature between 2050 C. Stagnant water.

pH range of 2.08.5

Sediment in water which supports the growth of supporting

microbiota.

Presence microbiota including algae, protozoa, and others. L-Cysteine-HCL and Iron salts to promote growth.

Ecology


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Ecology

The range of temperatures within which legionellasurvives and thrives:

Pathogenesis In their usual aquatic environment legionella do not cause


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In their usual aquatic environment, legionella do not cause

infections. But, when transferred to water supplies and air

conditioning units, they are able to cause large outbreaks ofdisease.

Legionnaires Disease is caused by inhaling L. pneumophilabacteria dispersed in aerosols of contaminated water from the

environment.

These aerosols are provided by devices in which warm watercan stagnate, such as A/C cooling towers, humidifiers, shower

heads, decorative fountains, and water misters in grocerystores.

RISK AREAS


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RISK AREAS

Hot & cold water systemsCooling Towers & Air Conditioning

Storage CisternsCalorifiers

DeadlegsShowersSpa pools Nemco

U T I L I T I E S


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Legionellae have been isolated from hot-water systems up to

66 C; however, at temperatures above 70 C they aredestroyed almost instantly (Dennis, Green & Jones, 1984;Dennis, 1988b).

Kusnetsov et al. (1996) found that growth of all strains tested

decreased at temperatures above 4445 C, with the growth-limiting temperature being between 48.4 C and 50.0


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Host

Aerosolized

Droplets

Source

Route of Infection?


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Primarily through inhalation ofaerosols, fine droplets & mists

Can be contracted by choking oncontaminated water

Statistically most susceptible

- 50 to 70 year olds

- Males

- Smokers

C diti F bl f L i ll


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Conditions Favorable for Legionella

Water Temperature 20-40C)

Area where water can become stagnant and formation of a bio-film canoccur.

Total Chlorine Residual below .5ppm

Lack of routine maintenance and cleaning of cooling towers, decorativefountains and recreational water facilities.

SHOWERS


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SHOWERS

Operate at desired temps

Poor hygiene

Infrequently used

Prone to scaling

Create aerosol

NemcoU T I L I T I E S

DEAD LEGS


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DEAD LEGS


Stagnant water

Ambient temps

Breeding ground

STORAGE TANKS


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STORAGE TANKS


Over capacity

Stagnation

Out of sitePoor flow

Ambient temps

CALORIFIERS


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CALORIFIERS


Can run atcritical temps

Thermal

stratification

Sludge build up

COOLING TOWERS


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COOLING TOWERS


Run at ideal temps

Open to elements

Contamination via

water supply

Intermittent use

Drift affects wide

area

Virulence Factors


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Virulence Factors

Environmental survivalofree living

ointracellular parasites of amoebae (Acanthamoeba

sp, Naegleriasp), ciliated protozoa, slime molds

more resistant than free-living bacteria to

biocides

Biofilmsomore resistant to disinfectants (very slow

growth rate in the biofilm)

Virulence Factors


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Virulence Factors

Phospholipase Cohydrolyzes phosphatidylcholine

omay injure phagocytes and lung tissueocould allow escape from phagosome

Protein kinasesophosphorylate tyrosine, serine, threonine

residues in eucaryotic signaling proteins

Pathogenesis


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L. Pneumophila enters a human host by penetrating into the alveolar regionof the lungs; the size of the bacterium allows its entrance in the humanrespiratory tract.

Alveolar macrophages attempt to ingest the invader. Instead of beingdestroyed within the macrophage, they grow and replicate , eventually killingthe macrophage. Many new legionella are released into the lungs and

worsen the infection.

Legionnaires Disease develops 2 10 days after exposure to the bacteria.Exposure doesnt necessarily lead to infection. About 5 10% of theAmerican population show serologic evidence of exposure, but never

develop symptoms of an infection.

Legionnaires Disease


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Legionnaire s Disease

Susceptibilityohealthy are relatively resistant

oimpairment of respiratory defenses (heavyalcohol use, smoking, old age) increases

susceptibility

ohospital patients with underlying immunedefects also susceptible

Damage to the Lung


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Damage to the Lung

Phagocytes, T cellsoattracted to lung, do not kill bacteria

orelease cytokines, other toxic products

Zinc metalloproteaseointranasal, intratracheal challenge of guinea pigs

produces compatible lesions

o

similar to Pseudomonas aeruginosaelastase enzymatically inactivates IL-2, CD4 receptors on T cells:

could inhibit T cell activation

antibodies are protective

Symptoms

Early symptoms include lethargy headaches


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Early symptoms include lethargy, headaches,high fever, chills, muscle aches, and anorexia.

As the disease progresses, a dry, hackingcough develops. Half of the people whodevelop Legionnaires Disease suffer

shortness of breath and a third complain ofchest pain.

Although the pneumonia affects the lungs, thedisease is accompanied by symptoms that affect

other areas of the body such as diarrhea, nausea,and vomiting.

Diagnosis

Clinically the early stages of Legionnaires Disease resemble


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Clinically, the early stages of Legionnaires Disease resemble

influenza. The advanced symptoms are common to many typesof pneumonia. Routine laboratory tests will not detect the

presence of legionella bacteria. Patients who have been

misdiagnosed as having pneumococcal pneumonia will fail to

respond to the usual penicillin therapy given.

If a pneumonia case involves multi-system symptoms, such asdiarrhea and vomiting, Legionnaires Disease can be

suspected. The diagnosis depends on very specialized lab testsinvolving culture of the patients sputum, detection of specific

antibodies in the patients sera, or detecting the organism in

urine.

Who Gets Legionnaires Disease?


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Factors influencing susceptibility include the elderly, those withsuppressed immune systems, heavy smokers & alcoholics, and

others with weak lungs. Males are over twice as susceptible as

females.

Estimates of the number of cases vary from 25,000 to 50,000 ayear in the U.S., mostly in the summer. Between 515% of

those who contract the disease die from it. There have been

over 50 separate outbreaks.

Indicator organisms:


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Esch.coli.

Faecal coliforms

Faecal streptococci.

Clostridium perfringens.

Presence of fecal streptococcialong with coliforms in theabsence of E.coliis also confirmatory of fecal pollution.


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Sampling of Water:

Three basic types :

1.From tap or fixed hand pump

2.From reservoir (River, Lake, Tank)

3.Water from dug well.

Sampling from Tap Water:


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Attachments of tap should be removed.

Dirt has to be removed by using a sterile cloth.

Water is allowed to flow for 2 minutes with maximum flow.Tap is sterilized with flame ( gas burner, lighter, cottonsoaked in spirit).

Open the tap for outflow.

Fill the sterile bottle with water by leaving an air space.


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172Bureau Veritas Presentation Date - Copyright Bureau Veritas


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Slide Title


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Chart Title


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Chart Title

Slide Title

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xoxoxoxox

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Slide Title

Text Title Chart Title


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Chart Title44

34

42

2,4%2,4%

2,6%

2004 2005 2006

145 141

161

138

2920

166145

2004 2005 2006

xoxoxoxox xoxoxoxox

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m

m

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Color Palette


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R= 70G= 137B= 102

R= 43G= 82B= 112

R= 193G= 91B= 31

R= 219G= 172

B= 19

R= 153G= 204B= 255

R= 176G= 0B= 45

R= 104G= 102

B= 92

Conclusion

Additional ColorsPriority Colors

R= 236G= 155B= 162

R= 187G= 186

B= 177

R= 79G= 116B= 170

Water Quality


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Water Quality


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Water Quality


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Documents

Food Hygine and Water Microbiology Final